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A popular snack in Bangladesh. Small, crisp filled shingaras were originally brought to India by traders and soldiers, they were easy to make around campfires during night halts. The snack consists of a fried triangular, pastry shell with mixed vegetables (V) or shredded lamb. *Contains Gluten

This is a flaky and crispy Indian pastry stuffed with spicy green peas. A very popular street food savoury, that gained popularity even before the good old samosa. Delicious to the core. *Vegetarian *Contains gluten *Spicy dish

Sticks of Paneer covered in Panko breadcrumbs, served with homemade chutney consisting of lime and mango. An Indo-Chinese twist to the traditional Indian cottage cheese. *Vegetarian *Contains gluten *Contains Dairy

The most popular snack! These tasty little onion balls are bound together with cabbage, red and white onions, blended in our own spices. It is crispy and crunchy, great as a starter or an accompaniment to your curries! *Vegetarian

An authentic variant to the usual chicken tikka found in the local curry houses. Succulent chicken breast pieces cooked in a creamy marinade with yoghurt, ginger, garlic, a hint of chilli and coriander. *Contains Nuts *Contains Dairy

Salmon tikka is very common in Southern India. This home-style recipe is full of fragrant and punchy spices. Cubes of salmon are marinated with garlic, ginger, basil, yoghurt and Indian spices, then grilled in the clay oven. *Contains Dairy

Tandoor cooked chicken dates back to as early as the Mughal era. Tandoori chicken is often found in restaurants and roadside food stalls ‘dhaba’ in India. Skinless legs and thighs are marinated in a tenderising mixture of ginger, garlic, paprika, garam masala, cumin, chilli, turmeric and yoghurt then cooked in the clay oven. *Contains Dairy

The aroma, flavour and taste of ginger is something we are fond of in our cooking in the Southeast Asia. Chicken breast is marinated with ginger paste, red chilli flakes, cumin and garam masala then cooked in an onion and ginger julienne gravy. This tangy flavoured dish is a great pick if you love ginger!

Adraki Chicken

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A rich buttery, creamy chicken that needs no introduction and has already been claimed the fame it deserves! The origins of butter chicken can be traced back to a restaurant called Moti Mahal Delux in Peshwar before moving to the New Delhi after the partition of the British India. very similar to the usual Chicken [...]

Murgh Aam Makhani

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Bringing you North India’s specialty. A mixture of Indian cottage cheese, potatoes, chilli, ginger and lemon juice made into paneer balls, then cooked in a cashew nut and tomato-based gravy. *Vegetarian *Contains Nuts *Contains Dairy

Paneer Kofta Makhani

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A ‘Kadai’ meaning wok is one of the most commonly used cooking utensils in Indian kitchens. Soft Indian cheese tossed in a tangy sauce with tomatoes, green peppers, ginger and crushed coriander. *vegetarian

Naryal ki Lamb

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A hot favourite amongst locals and tourists in Kolkata is ‘kosha mangsho’ meaning sauteed meat. A mouth-watering signature dish made with chunks of lamb that are cooked in a rich, velvety gravy which contains onions, garlic, ginger, cinnamon, cardamom and spices which give it an exclusive flavour. You won’t regret it! HOT *Contains Nuts

Bengali Lamb Kosha

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A great choice if you are keeping it healthy! A mixed vegetable curry consisting of potatoes, carrots, cauliflower and aubergines cooked in a robust sauce, flavoured with toasted cashew nuts and mustard seeds. *Vegetarian Contains Nuts

Vegetable Makhanwala

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Chicken and potato curry is a favourite among Bangladeshi households. We have taken this and added a twist from another restaurant – favourite the ‘Naga Chilli’. This comprises of shredded chicken and potatoes, cooked in a medium thick sauce. *Spicy dish

Kali Mirch Ka Gosht

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Jhal’ meaning pungently spicy and ‘pharezi’ meaning stir-fry. The first Jhalpharezi curries were believed to be made in Calcutta. Your choice of chicken, lamb, beef or vegetable fried with peppers, lots of onions and some chillies.

Dhansak

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One of the most popular dishes guaranteed on every Indian restaurant menu. A creamy tomato and coconut based sauce – why not try it with one of the naan breads to give you that complete classic experience.

Karahi

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Balti meaning “bucket” in Bengali and Hindi. It first arrived in Birmingham in the 1970’s but originates from Baltistan in northern Pakistan. Balti sauce is based on garlic, tomatoes, onions, garam masala and turmeric. Can’t go wrong with this traditional classic!

Balti

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A fiery sweet and sour dish in a thick and flavoursome gravy – similar to our Dhansak. Pathia is an ancient curry which was brought over from Persia. This classic curry will leave you yearning for more.

Pathia

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One of the most popular dishes in South Asia. A rich and creamy curry delicately made with a blend of authentic spices and coconut. It just begs to be soaked up by a piece of fresh naan! This is truly one that makes British taste buds go global! *Contains Dairy

Mild and lightly spiced tender lamb cooked with basmati rice in traditional ‘dum’ style. The city of Lucknow is popular for this royal Awadhi style cooking. A perfect option for your dinner table feasting! Served with home-made style vegetable curry.

The Naasta variation on the very well known Indonesian fried rice dish. We add a very home-made style Indian vibe to the usual Nasi Goreng. Loaded with red onions, crushed garlic, turmeric, thinly sliced peppers, green chillies, chicken tikka and basmati rice, stir-fried with spring onions and topped with fried egg. Served with mixed raita. [...]

Sunday Tapas

£14.95

Desi Bite *

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